Large, thin pancakes bigger than the plate, served with a cascade of stroop syrup, powdered sugar, or savory toppings like cheese and mushrooms.
Ingredients
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250g all-purpose flour
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3 eggs
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500ml milk
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Pinch of salt
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1 tbsp melted butter
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Butter for frying
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Stroop (Dutch syrup) for serving
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Powdered sugar for serving
Instructions
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1
Whisk flour, eggs, milk, salt, and melted butter into a smooth, thin batter. Rest 10 min.
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2
Heat a large skillet over medium heat and brush with butter.
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3
Pour a thin layer of batter, tilting the pan to cover the entire surface.
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4
Cook 2 min until the bottom is golden, flip and cook 1 min more.
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5
Serve flat on a large plate, rolled or folded, with stroop and powdered sugar.
Did You Know?
Dutch pannenkoeken restaurants called pannenkoekenhuizen serve pancakes the size of dinner plates with dozens of topping combinations.